What is chimaek?
Chicken + maekju (beer). The Korean national pastime, explained by people who fry chicken for a living.
The word
Chimaek is a portmanteau: chi from chikin (chicken) and maek from maekju (beer). It's not a dish so much as a plan for the evening. In Korea it's what you order at a pocha or hof after work, at the Han River on a summer night, or in front of a baseball game.
Why Korean fried chicken is different
It's fried twice. The first fry cooks the chicken; the second, hotter fry drives moisture out of the skin so the crust goes thin and glassy instead of thick and bready. That crust is what lets a sticky glaze like yangnyeom sit on top without turning soggy — which is the whole reason it works with beer.
Korean fried chicken is also usually smaller pieces, more sauce options, and always served with pickled radish (chicken-mu) to cut the richness. At Chimmelier every order comes with radish because that's how it's done.
How to order it like you mean it
Pick your parts: wings, drum & thigh, or tenders. Pick a flavor — Yang'Yum' (sweet gochujang) is the classic chimaek glaze; Galbi (soy garlic) is the other one; OG if you want the crust naked. Get a cold beer where available, extra radish, and don't share the tteokbokki unless you have to.
Where to get chimaek in Los Angeles
Chimmelier in Koreatown (2500 W 8th St) and Hollywood (1253 Vine St), everyday 11am–11pm. Dine in or order online. Beer availability varies by location — ask.
FAQ
Is chimaek spicy?
Only if you want it to be. Yang'Yum' is sweet with mild heat; Hot Yang'Yum', OMFG and Buldak go up from there. OG, Galbi and Honey Butter have no heat.
What beer goes with Korean fried chicken?
A cold, light lager. The point is contrast: crisp and cold against hot and sticky.
Is Korean fried chicken gluten-free?
No — our batter contains wheat.
